Cauliflower Fried Rice

 

Ingredients

• 1 

  small head of cauliflower or 1 (10- to 12-oz.) bag pre-riced cauliflower

• 3 Tbsp. 

  reduced-sodium soy sauce

• 2 Tbsp. 

  mirin

• 1 tsp. 

  granulated sugar

• 1/4 c. 

  neutral oil

• 2 

  shallots, thinly sliced

• 2 

  large eggs, beaten to blend

• 1 

  carrot, cut into 1/4" matchsticks

• 3 

  cloves garlic, finely chopped

• 1/2 c. 

  frozen peas

• Kosher salt

• Freshly ground black pepper

• 2 

  scallions, thinly sliced

• Sesame seeds, for serving (optional)

Directions

• Cut cauliflower into florets. In a food processor, pulse florets until rice-sized pieces form. (Skip this step if using pre-riced cauliflower.) Place cauliflower in a clean kitchen towel. Squeeze out excess moisture. (Do this with pre-riced cauliflower as well to ensure rice is dry.)
• In a small bowl, stir soy sauce, mirin, and sugar; set aside.
• In a large nonstick skillet or wok over medium-high heat, heat oil until just shimmering. Add shallots and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Transfer shallots to a paper-towel lined plate. Discard all but 1 Tbsp. oil from skillet.
• In same skillet over medium-high heat, cook eggs, stirring occasionally, until scrambled, about 30 seconds. Transfer eggs to a small bowl.
• In same skillet over medium-high heat, cook carrots, garlic, and peas, stirring frequently, until warmed through, about 30 seconds. Add cauliflower and stir to combine. Cook, stirring occasionally, until vegetables are slightly softened, about 2 minutes.
• Increase heat to high. Add reserved soy sauce mixture and cook, stirring frequently, until liquid is mostly evaporated, about 1 minute. Stir in eggs; season with salt and pepper.
• Divide fried rice among small bowls. Top with shallots, scallions, and sesame seeds (if using)